Empanadas Colombianas (Colombian Meat Pies)

Name: Empanadas Colombianas (Colombian Meat Pies)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 20 meat pies
Ingredients: 2 cups precooked yellow cornmeal (masarepa); 3 cups hot water (almost boiling); 1 tablespoon sazon goya with azafran (3 packets) (optional); 1/2 teaspoon salt; 2 cups white potatoes, peeled and cut into very small dice; 1 chicken bouillon cubes (Vegeta) or 1 vegetable bouillon cube (Vegeta); 1 tablespoon olive oil; 1/2 cup white onion, chopped; 1 cup chopped tomato; 1/4 cup green onion, chopped; 1 garlic clove, minced; 2 tablespoons fresh cilantro, chopped; 2 tablespoons red bell peppers, chopped; 1 lb ground beef; salt & freshly ground black pepper; 1 tablespoon cumin; 1 teaspoon sazon goya (1 packet); oil (for deep frying)

Submitted by threeovens

"Just about every culture has a variation of a meat pie. For example, Jamaican Beef Patties, Cornish Pasties, Chinese Pork Buns, Mediterranean Pide (Pita), and in the US Pot Pie. Even within a region or country the ingredients vary widely. This recipe is one version that my husband likes."

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photo by threeovens

Ready In:: 1hr 30mins
Ingredients:: 18
Yields:: 20 meat pies

ingredients

Dough or Masa
2 cups precooked yellow cornmeal (masarepa)
3 cups hot water (almost boiling)
1 tablespoon sazon goya with azafran (3 packets) (optional)
¹⁄₂ teaspoon salt
Filling
2 cups white potatoes, peeled and cut into very small dice
1 chicken bouillon cubes (Vegeta) or 1 vegetable bouillon cube (Vegeta)
1 tablespoon olive oil
¹⁄₂ cup white onion, chopped
1 cup chopped tomato
¹⁄₄ cup green onion, chopped
1 garlic clove, minced
2 tablespoons fresh cilantro, chopped
2 tablespoons red bell peppers, chopped
1 lb ground beef
salt & freshly ground black pepper
1 tablespoon cumin
1 teaspoon sazon goya (1 packet)
oil (for deep frying)

directions

Measure the masarepa into a large bowl, add the sazon, if using, and salt and mix well; add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
Meanwhile, cook the potatoes with water and the bouillon until tender, about 10 minutes; drain, mash slightly and set aside.
In a large, heavy skillet, heat 1 tablespoon oil; add onion, tomatoes, green onions, garlic, bell pepper, and cilantro.
Cook, stirring occasionally until tomatoes break down, about 15 minutes.
Add ground beef, season with salt, pepper, cumin, and sazon; cook, breaking up with a wooden spoon, until browned and fairly dry.
Stir in potatoes and mix well.
Heat oil (at least 2 inches) over medium high heat.
Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
With a slotted spoon, gently lower empanada into hot oil and cook 2 minutes, turning about halfway through (you'll need to cook in batches); drain on paper toweling.
Serve warm or at room temperature with recipe Aji (recipe #377331) or Avocado Sauce (recipe #411639) and/or lime wedges.

Questions & Replies

Can you use MaSeCa to make the dough?

kandimatamoros

Reviews

Thanks Ice cool kitty! That is the dough I have been looking for forever. thanks a bunch!!

bullydog1975

RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

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